Turkish Tofu “Kofte” with Quinoa Tabbouleh
Sure, you COULD put each component of this meal in separate bowls and plates but how else are you going to send the message to your family that EVERYTHING ON THIS MASSIVE PLATTER is meant to be eaten TOGETHER to encourage MAXIMUM FLAVOR BLENDING potential?
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I crusted this tofu with all the spices we usually put in our grilled ground lamb kofte, then pan fried it until crispy. It’s layered on top of a Quinoa Taboulleh, a parsley-heavy cracked wheat salad traditionally made with bulgar...a grain that’s not high on my quarantine grocery list right now.
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Dips and spreads are an important component to the Maximum Flavor Blending Lifestyle, so this platter has Roasted Carrot Hummus AND a Creamy Cucumber Yogurt Sauce. Crunchy pita chips to scoop this all up into one bite of deliciousness not pictured, but highly recommended.
STEP BY STEP PICTURES:
Turkish Tofu Kofte with Quinoa Tabbouleh
Ingredients:
- , 1 tablespoon cornstarch
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon sumac
- 1 ½ teaspoon ground coriander
- ¾ teaspoon kosher salt
- 14oz extra firm tofu, pressed of all water and then cut into 1” cubes
- 1 - 2 tablespoons any neutral oil (olive, avocado, safflower)
- ¼ red onion, sliced medium
- 2 tablespoons minced parsley, for garnish
- ⅔ cup labneh (or full fat plain greek yogurt)
- 1 mini cucumber, grated
- 3 cloves garlic, grated on a microplane (yes you can mince it instead)
- Juice from ½ lemon
- ¼ teaspoon kosher salt
- 3 cups cooked quinoa (from 1 cup dry) (you could make this low carb by subbing in 1 pound cauliflower rice)
- 8oz cherry tomatoes, halved (about 1 cup)
- 5 inch cucumber, small diced (about 1 cup)
- ¼ red onion, minced
- 1 cup fresh parsley leaves, minced
- ½ cup fresh cilantro leaves, minced
- ¼ cup fresh mint leaves, minced
- ⅓ cup fresh squeezed lemon juice (about 2 lemons)
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon sumac (optional)
- fresh ground black pepper
Instructions:
- Toss cornstarch with all spices in a medium bowl. Fold in tofu and toss until tofu is well coated on all sides.
- Heat a large NON-STICK pan over medium-high with a swirl of olive oil and add the onions. Saute until slightly soft. Move onions to the side, add a little more oil to the pan and add the tofu. Cook, tossing occasionally, until crispy and browned on all sides. Remove from heat, toss with onions, add the parsley and set aside until ready to eat.
- Squeeze all the water out of the grated cucumber by placing it in a clean kitchen towel or paper towel and wring completely dry.
- Place all ingredients in a bowl and mix to combine.
- Place the cooked quinoa in a large bowl. Add the tomatoes, cucumber, onion, parsley, cilantro and mint. Gently toss to combine.
- Dressing:
- Shake together all ingredients in a mason jar. Pour the dressing over the quinoa and gently toss. Season to taste with more salt and pepper as needed.